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Caponata

http://www.eatingwell.com/recipes/caponata.html

From EatingWell:  November/December 1993

This traditional Sicilian antipasto is made with eggplant, olives and capers. Serve with toasted slices of French bread.

About 2 cups | Active Time: 30 minutes | Total Time: 1 1/2 hours

Ingredients

Preparation

  1. Preheat oven to 400°F. Pierce eggplant with a fork in several places and set on a baking sheet. Bake until the eggplant is soft when pressed, 30 to 40 minutes. Cool for 5 minutes. Peel off skin and discard. Finely chop the pulp.
  2. Heat oil in a large saucepan over medium heat. Add onion and cook until softened and beginning to color, about 5 minutes. Add the eggplant, tomato sauce, wine, vinegar, celery, olives, capers and sugar; simmer, stirring often, until thickened, 10 to 15 minutes. Chill.
  3. Before serving, stir in parsley and season with salt, pepper and additional vinegar, if desired. Serve at room temperature.

Nutrition

Per 2-tablespoon serving : 29 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 4 g Carbohydrates; 1 g Protein; 1 g Fiber; 89 mg Sodium; 112 mg Potassium

Exchanges: Free Food

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